We've really struggled with our garden this year, mainly because we've had little rain this summer. I've been religiously watering it every morning. The tomatoes are slowly coming in. I've been picking each cherry tomato off the vine as soon as it ripens, afraid that some critter might get to it before we can enjoy it. This happened a few weeks ago with our first cucumber. We returned home from a couple days away and I went out to water our pots. I was so excited to see something had grown and it looked like the most beautiful cucumber. Upon further inspection, though, I noticed that a big chunk had been taken out. The culprit, most likely a squirrel, also devoured a couple of peppers! So, yeah, I've been keeping a careful eye on things. We have another cuke growing and in a few days it'll be ready for picking.

The herbs, however, have been doing very well. The parsley has exploded, as has the basil. I love our herb garden, to go outside and pick whatever I might need for dinner. Having access to fresh herbs also comes in handy when I want to spruce up a cocktail. I've surprised Eric with gin and tonics garnished with fresh rosemary (he doesn't quite get what the big deal is, but I think it looks and smells awesome). One of my favorite herbs (and one that I think is underused in cocktails) is tarragon. It holds up in drinks but also adds its own unique flavor (I find that it tastes a lot like vanilla, maybe with a touch of anise/black licorice). The easiest way to incorporate it in a cocktail is by making an infused simple syrup, which I did here for this swizzle. It's not a complicated drink to make, but it does require some crushed ice. It's very light and super sippable... just how a summer cocktail should be.

This post is a part of the #DrinkTheSummer collaboration organized by Sherrie at With Food + Love. She got a bunch of us together to share original alcoholic and non-alcoholic creations. Heres the full list for everyone to check out:

Tequila Tarragon Swizzle

DirectionsAdd tequila, lime juice, pineapple juice, and tarragon simple syrup to a collins glass. Fill 1/2 way with crushed ice. Immerse a swizzle stick (or a bar spoon, which is what I used) into the glass and, between both hands, rub the stick back and forth for about 15 seconds. Fill the remainder of the glass with crushed ice and swizzle again for 10 seconds. Top ice with approximately six dashes of angostura bitters (or until the top is covered) and then add a straw.

Tarragon Simple Syrup

Yield1 cup

Ingredients1 cup water1 cup sugar2 sprigs tarragon

DirectionsWhisk together water and sugar in a saucepan. Set over medium-high heat. Bring to a boil. Add tarragon sprigs and remove the pot from heat. Let tarragon steep for 15 minutes.

Let the syrup cool completely before using. Can be stored in an airtight container (a jar with a lid works well) for up to 2 weeks.